plant-based egg cups

One thing I have learned is that prepping ahead for my breakfast starts my days off with less stress and more nutrition! I always make ahead a few bottles of fresh juices that are readily available, and I love to prep a healthy start breakfast that will be ready whenever I am. I generally take my dog, Hugo, for a walk first thing in the morning, and when we get home, we are both hungry! Having my breakfast all ready is a huge help in keeping my day on schedule. Plus, it’s always a good idea to start your day with nutrient-dense foods, and preparing these items ahead of time makes that an easy reality.

I’ve got a new way to kick off a healthy start to the day, and it’s a perfect option for breakfast, lunch, or brunch! As versatile as they are tasty, my Plant-Based “Egg Cups” are actually made of tofu…but do not turn up your nose!!! They are so good they actually fooled my non-vegan taste tester!! 😋 Loaded with nutrients and very yummy, you can make a week’s worth in less than 1 hour. As always… let me know how you like them!

Plant-Based "Egg Cups”

Equipment

  • Sauté pan
  • Food processor
  • 12 mini or 6 large muffin cups or ramekins
  • Kitchen towel (for draining tofu - see recipe below)
  • Heavy pan or book (for draining tofu - see recipe below)

Ingredients

  • 14 oz firm tofu
  • 2 tbs nutritional yeast
  • 1/2 tsp black salt (Kala Namak) or 1/2 tsp sea salt (in addition to the 1/2 tsp sea salt listed below)
  • 1/2 tsp sea salt
  • 1/4 tsp turmeric
  • 1 tbs EVOO (to sauté veggies)
  • 1 red pepper, chopped
  • 1 cup kale, julienned
  • 1/2 cup frozen corn, thawed

Optional

  • thinly sliced cherry tomato for topping

Instructions

  • Press the tofu to remove excess water by wrapping it in a kitchen towel and applying some weight. (I use my cast iron pan but a heavy cookbook also works). Leave for about 15 minutes, or longer if you like.
  • Preheat oven to 375°. [This is a good time to take out your frozen corn to thaw in case you haven’t already].
  • Heat EVOO in a pan and sauté red pepper and kale for about 10 minutes. Then remove from heat.
  • Unwrap your tofu, break it up into chunks for your food processor, and combine with the nutritional yeast, salt and turmeric, processing until smooth.
  • Add the corn and sautéed veggie mixture to the tofu in the food processor and mix well. Then scoop mixture into 12 mini or 6 large muffin cups. Optional: Add thin sliced tomato to the top if desired.
  • Bake at 375° for 30 minutes.
  • Remove “egg cups” from oven, allow to cool and serve immediately or keep in a sealed container in the fridge for up to one week.

Notes

Makes 6-12 servings


Posted On

January 9, 2023

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